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Ada is a type of dosa (crepe) usually served at breakfast. It is made with a mixture of lentils and rice, and is quite filling. It is typically eaten with podi (south Indian spicy chutney powder) and mango pickle (avakkai). Since the batter is made with raw lentils, it gets fermented easily. It will keep in the refrigerator for 1 or 2 days maximum.

Gallery

Credit: Meredith Food Studios

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
8 hrs
total:
8 hrs 50 mins
Servings:
15
Yield:
15 dosas
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the chana dal, urad dal, moong dal, and rice into a large bowl and cover with several inches of cool water; allow to soak 8 hours to overnight.

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  • Grind the soaked dal and rice with the salt and red chile peppers into a paste using a mortar and pestle. Add enough water to the mixture to make a batter just thin enough to spread. Stir the cumin seeds into the batter.

  • Heat a griddle (or a tawa) over medium heat. Gently grease the griddle with oil on the edges and the middle. Ladle the batter on the tawa and spread into a thin circle using the back of the ladle or a large spoon. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate, and serve immediately. Adas are best eaten hot off the griddle.

Nutrition Facts

177 calories; protein 9.1g; carbohydrates 29.9g; fat 2.5g; sodium 9.9mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/30/2010
.I love Indian food (my very favorite) and dosa is my passion! Thanks for an easy recipe for those of us who love Indian and novice at cooking it!! Read More
(20)

Most helpful critical review

Rating: 3 stars
01/06/2011
I used the Magic Bullet to puree the dal and chiles (several batches) which made it much easier. The recipe makes A LOT more than 15 dosas! I served them with the Zucchini Chutney (recipe on website). It needs an interesting sauce to 'finish' the flavor. Read More
(16)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/30/2010
.I love Indian food (my very favorite) and dosa is my passion! Thanks for an easy recipe for those of us who love Indian and novice at cooking it!! Read More
(20)
Rating: 3 stars
01/06/2011
I used the Magic Bullet to puree the dal and chiles (several batches) which made it much easier. The recipe makes A LOT more than 15 dosas! I served them with the Zucchini Chutney (recipe on website). It needs an interesting sauce to 'finish' the flavor. Read More
(16)
Rating: 4 stars
09/10/2010
Turned out pretty well. I just used ground cumin instead of whole as I did not want seeds just like that this time. Leftovers can be made into uttapam by laying out a little thicker and adding fresh chopped onion garlic and cilantro. Thanks for the recipe! Read More
(16)
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